Eggs in Purgatory

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This tomato-and-eggs combination from Mario Batali is the perfect savory brunch recipe.

Level:
Easy

Yield:
Up to 10 servings

Serves:
6

Ingredients

0.25 c. extra-virgin olive oil

1 medium red onion

0.50 c. Gaeta olives

1 can peeled plum tomatoes

Kosher salt

10 eggs

0.25 c. basil

0.25 c. freshly grated caciotta cheese

Directions

In a 12- to 14-inch non-stick sauté pan, heat the olive oil over medium heat until just smoking. Add the onion and cook until softened and light brown, 7 to 9 minutes. Add the olives and tomatoes, season lightly with salt, and cook slowly until the tomatoes start to break down, about 15 minutes.

Carefully crack the eggs into the pan, keeping them whole and separated from each other. Cover the pan with a lid or foil and cook until the egg whites have set but the yolks are still runny, 3 to 4 minutes. Sprinkle with basil and grated cheese and serve from the pan.